Maple Bacon Cheddar Biscuits

8 slices bacon, diced
4 cups all-purpose flour
1 cup shredded extra-sharp cheddar cheese
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 1/2 cups buttermilk
6 tablespoons maple syrup, divided
2 tablespoons melted unsalted butter

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.

Serve biscuits warm, brushed with the maple-butter mixture.

Cheddar Bay Biscuits (Red Lobster Biscuits)

2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 cup buttermilk
1/2 cup unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve immediately.

Bacon Cheddar Chive Biscuits

6 slices bacon, diced
4 cups all-purpose flour
4 ounces shredded extra-sharp cheddar cheese
1/4 cup chopped fresh chives
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.

Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Feta Dill Biscuits

4 cups all-purpose flour
1 cup crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
3 tablespoons chopped fresh basil
3 green onions, thinly sliced
1 tablespoon lemon zest
4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
3/4 cup unsalted butter, frozen
1 3/4 cups buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, combine flour, feta, parsley, dill, basil, green onions, lemon zest, baking powder, salt, baking soda and pepper.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together.

Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

Serve warm.

Meatballs and Sauce

FOR THE MEATBALLS
2 tablespoons olive oil, plus more for your hands
1 small onion, cut into small dice
4 cloves garlic, thinly sliced
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
8 slices white/country bread, preferably crusts removed, torn into bite-size pieces
1/2 cup whole or low-fat milk
2 pounds ground veal
2 pounds 80/20 ground beef
1 pound ground pork shoulder (butt)
8 ounces finely chopped or ground prosciutto
1 cup freshly grated pecorino Romano cheese
1 cup whole-milk ricotta cheese, preferably homemade (see related recipe)
6 large eggs
2 cups freshly grated Parmigiano-Reggiano cheese
1 1/2 cups finely chopped flat-leaf parsley
4 tablespoons kosher salt
1 teaspoon freshly cracked black pepper
2 cups “00” flour, for dusting

FOR THE SAUCE
28 ounces canned whole San Marzano tomatoes
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
Pinch crushed red pepper flakes
1 teaspoon dried oregano
Kosher or sea salt
Freshly cracked black pepper
A few fresh basil leaves (optional)

For the meatballs: Heat the olive oil in a saute pan over medium-high heat. Once the oil shimmers, stir in the onion, garlic, dried oregano and crushed red pepper flakes. Cook just until the onion and garlic have softened but not browned; transfer to a very large mixing bowl.

Combine the bread pieces and milk in a medium bowl; let the mixture sit for a few minutes so the milk is completely absorbed.

Add to the large bowl the ground veal, ground beef, ground pork shoulder, prosciutto, pecorino-Romano, ricotta, eggs, Parmigiano-Reggiano, parsley, kosher salt, freshly cracked black pepper and the soaked bread pieces; use your clean hands to blend the mixture until well incorporated.

Position oven racks in the upper and lower thirds of the oven; preheat to 450 degrees. Line two large rimmed baking sheets with parchment paper. Place the “00” flour in a wide, shallow bowl.

Grease your hands with a little oil. Form the meatball mixture into 65 meatballs of equal size (shell-on walnuts). Coat each one lightly with “00” flour, dividing them between two parchment-paper-lined rimmed baking sheets. Roast on the upper and lower racks for 10 to 14 minutes, rotating the baking sheets top to bottom and front to back halfway through, until the meatballs are browned and cooked through. Discard any remaining flour.

Meanwhile, make the sauce: Use a food mill to puree the tomatoes. Discard the seeds; reserve the can juices for another use, if desired.

Heat the extra-virgin olive oil in a pot over medium-high heat. Once the oil shimmers, add the garlic, dried oregano, crushed red pepper flakes and dried oregano. Cook just until the garlic starts to brown, then stir in the tomato puree. Cook for 5 to 7 minutes, then taste, and season lightly with kosher or sea salt and cracked black pepper. Stir in 6 to 8 basil leaves, if desired. Turn off the heat. Transfer 30 of the meatballs to the saucepan, turning them until coated. Cool and reserve the remaining meatballs for another use.

Meyer Lemon Icebox Cake

2 cups heavy cream
12 ounces mascarpone cheese
1/2 cup white sugar
1/4 cup limoncello liqueur
Zest of 3 Meyer lemons
1 teaspoon Meyer lemon juice
1 teaspoon vanilla
16-18 ounces lemon wafer cookies
Lemon zest curls for garnish

Using a standing mixer with a whisk attachment, combine the cream, mascarpone, sugar, limoncello, lemon zest, lemon juice and vanilla. Mix on low speed to begin, gradually increasing speed until firm peaks form.

Use an 8-inch springform pan to assemble the cake. You will be making 4 layers each of cookies and of filling.

Begin with a layer of cookies, overlapping to insure a solid base with no spaces between the cookies.

Next, add 1/4 of the filling and smooth with an offset spatula. Repeat the cookie-filling layers 3 more times, finishing with the cream filling on top of the cake.

Smooth carefully with a spatula. Cover and refrigerate overnight.

To serve, run a knife around the sides of the cake and remover sides of the springform pan. Using 2 spatulas, carefully lift the cake off the springform bottom. Place cake on a stand or plate. Garnish with lemon zest curls, cut and serve while still cold.

Pressure Cooker Beef Chili

2 1/2 lb Ground beef
1/2 large Onion (chopped)
8 cloves Garlic (minced)
2 15-oz can Diced tomatoes (with liquid)
1 6-oz can Tomato paste
1 4-oz can Green chiles (with liquid)
2 tbsp Worcestershire sauce
1/4 cup Chili powder
2 tbsp Cumin
1 tbsp Dried oregano
2 tsp Sea salt
1 tsp Black pepper
1 medium Bay leaf (optional)

In a skillet over medium-high heat, cook the chopped onion for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Transfer the ground beef mixture into a slow cooker. Add remaining ingredients, except bay leaf, and stir until combined. Place the bay leaf into the middle, if using.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot pressure cooker instructions

Select the “Sauté” setting on the pressure cooker (this part is done without the lid). Add the chopped onion and cook for 5-7 minutes, until translucent (or increase the time to about 20 minutes if you like them caramelized). Add the garlic and cook for a minute or less, until fragrant.

Add the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.
Add remaining ingredients, except bay leaf, to the Instant Pot and stir until combined. Place the bay leaf into the middle, if using.

Close the lid. Press “Keep Warm/Cancel” to stop the saute cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.

Wait for the natural release if you can, or turn the valve to “vent” for quick release if you’re short on time. If you used a bay leaf, remove it before serving.

Basic Icebox Cake (and 7 Variations)

Cookies of choice
Nilla wafers, Graham crackers, animal crackers, chocolate chip cookies, gingersnaps, Oreos, amaretti cookies, Milanos, Biscoff, butter waffles—just avoid “coated” cookies (like frosted animal crackers) that will not be able to absorb the moisture from the whipped cream, as they’ll remain firm

Whipped cream of choice
Coffee- and/or booze-spiked; swirled with jam, peanut butter, tahini, caramel, dulce de leche, lemon curd; folded with cocoa powder, grapefruit zest, a splash of Campari; tangy with crème fraîche or Greek yogurt

Add-ins
Chopped chocolate, nuts, chocolate-covered espresso beans, or Luxardo cherries; cocoa nibs; fresh fruit; pistachio paste

Toppers and garnishes
Chocolate shavings or curls; marshmallows (brûlée them!); chocolate, strawberry, or caramel sauce; sprinkles; the streusel from your freezer

Customize each category to your liking. If you’re hunting for a unifying theme, look for inspiration from classic desserts—like tiramisu or banana cream pie or strawberry shortcake, or choose a color schemes—pink, green, yellow, golden—or a flavor profiles (fruity, chocolatey, nutty, salty-sweet).

Once you’ve picked your materials, arrange a layer of cookies, a layer of whipped cream, a layer of cookies… repeat until you’re finished. You can make a freestanding icebox cake on a round plate or tuck it into a plastic wrap-lined loaf pan for the neatest appearance. Finish with a layer of whipped cream if you want softness throughout, or end on a layer of cookies if you’re looking for more of a top crust sort of situation. Stick it in the fridge for 8 to 12 hours and the next time you see it, the cookies and cream will have joined in a perfect union.

Icebox cakes come in all shapes and sizes. The classic is: Nabisco chocolate wafers, layered with whipped cream, and stacked into a log. You could also build the cake in a circle, or arrange logs next to each other for a more-classic cake shape. You could flavor your whipped cream with peanut butter or coffee or caramel. You could use graham crackers or gingersnaps or thin chocolate chip cookies.

There are 5 Steps

Dump a lot of heavy cream into a bowl, and whip it until it holds a medium-to-stiff peak. If you’re measuring, whip 3 cups of cream for each sleeve of cookies. Before whipping, you can fold in flavorings like splash of vanilla or a big pinch of confectioner’s sugar, but the cream is great as is.

Take a cookie, spread a spoonful of whipped cream on top of it, and top it with another cookie. Repeat until you have a little tower. When the tower gets too high, lay it on its side.

Build another tower of cookies, lay it on its side, and connect your two cookie-logs. Repeat until the sleeve of wafers is finished, reserving some of your whipped cream. You should have one, big, messy log of cookies and cream.

Frost the log with your remaining whipped cream.

Cover your cake with foil, and let it rest in the fridge overnight. Before serving, you can garnish it with chocolate shavings or sprinkles — but I usually just slice it on the bias and dig in.

Tirami-icebox:
Biscoff cookies + whipped cream spiked with 1 tablespoon of espresso power and 1 tablespoon amaretto + cocoa powder and chocolate shavings

Birthday Cake:
Animal crackers + vanilla bean-flecked mascarpone whipped cream + rainbow sprinkles

Spumoni:
Milano cookies + whipped cream mixed with pistachio paste + halved strawberries and chopped chocolate

Matcha Mint:
Thin Mints (but we’d recommend Oreos instead—Thin Mints remain firm because of their chocolate shell) + mint-infused matcha whipped cream + sifted matcha

Cherry Chip:
Tate’s chocolate chip cookies + whipped cream mixed with chopped Luxardo cherries and miniature chocolate chips + additional cherries and chocolate

Berry Shortcake:
Belgian butter waffle cookies + whipped cream folded with raspberry preserves and almond extract + fresh fruit, confectioners’ sugar, and sliced almonds

Lemon Meringue:
Graham crackers + whipped cream folded with lemon curd + marshallow “meringue” topping

Dark Chocolate Pizzelle

3/4 cup all-purpose flour
2 tbsp plus 1 tsp unsweetened dark cocoa powder (I used Hershey’s Special Dark)
1 tsp baking powder
1 egg
1/2 cup brown sugar
5 tbsp unsalted butter, melted
2 tsp vanilla extract

Add flour, cocoa powder, and baking powder in a bowl and stir to combine.

In a separate bowl, add egg and brown sugar and mix on medium speed until mixture is smooth and has thickened, approx. one minute. Change the mixer speed to low and slowly pour in melted butter and vanilla extract until just combined.

Add the dry ingredients to the bowl with the wet ingredients and mix until just combined, approx. 15 seconds, taking care not to overmix.

Heat your pizzelle iron to your desired leve. Brush the top and bottom of the iron with a small amount of cooking spray to ensure there wouldn’t be any sticking.

Add batter to the center of the bottom grid and repeat for the remaining grids in your iron. As the batter will spread when you close the iron, do not completely cover the pizzelle grid with batter. For a 4-inch pizzells, use 1-1/2 – 2 tsp batter. Adjust to less if you’re looking for smaller pizzelle.

Close the iron and cook until the timer light indicates, about a minute to a minute and a half. Remove pizzelle to cool completely on a wire rack. Repeat for the remaining batter, brushing the pizzelle grids with cooking spray if needed throughout.

Double Chocolate Pizzelles

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces very finely chopped bittersweet or semisweet chocolate
2 teaspoons baking powder
3 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour, cocoa, chopped chocolate, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix. It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking.

Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

Adjust baking times for softer or crispier cookies, according to personal preference.

Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variation: Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediately upon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Classic Pizzelles

1-3/4 cups all-purpose flour
2 teaspoons baking powder
3 large eggs
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 tablespoon vanilla extract or anise extract

Preheat the Pizzelle Press on Setting 3 while preparing the batter.

Place flour and baking powder in a small bowl and stir to combine; reserve.

Place eggs and sugar in a medium bowl and mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not over mix.

It may be necessary to lightly brush both the top and bottom grids with a flavorless vegetable oil or melted vegetable shortening before baking. Use the spoon provided to scoop the dough, about 1-1/2 – 2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie.

Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelle are ready.

For a lighter colored pizzelle, bake for a shorter time; for darker pizzelle, add a few more seconds. Remove pizzelle from the press using a heatproof plastic spatula and place on a rack to cool completely. Warm pizzelle may be wrapped around the dowel provided to form cannoli shells. Completely cooled pizzelle may be dusted with powdered sugar before serving.

Variations: Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter. Bake as directed.

Make 36-40 pizzelles.

Notes:

If you are rolling pizzelles, roll them immediatelynupon removing them from the press.

Hot pizzelles can be molded areound a cylinder or a ramekin to create a cup.

Pizzelles can be frozen. Stack in small bundles with a paper towel between them and store in an airtight bag.

If pizzelles become soft, place on a cookie sheet in a 300 degree oven for 3-5 minutes.

Pizzelle batter can be made 24 hours in advance and refrigerated. Warm batter to room temperature before using (about 30 minutes).

Strawberry Freezer Jam

1 box of Pomona’s Pectin
4-5 cups pureed or crushed strawberries, about 2 1/2 to 3 pounds of strawberries (crush or puree to desired consistency, I like the mixture fairly smooth)
1 1/2 cups granulated sugar (or honey, see note above)
2 tablespoons fresh lemon juice
3/4 cups boiling water

Take out the small white packet of calcium powder and measure 1/2 teaspoon into a jar or container with a lid. Pour in 1/2 cup water. Shake well; set aside.
Add the sugar and lemon juice to the strawberries and stir well.
In a blender, combine the boiling water and 1 tablespoon of pectin (in the large white packet). Process until smooth.
Add the warm pectin mixture to the strawberries and mix to combine. The mixture will start to jell and thicken.
Shake the calcium water to recombine and measure out 4 teaspoons; add to the jam. Stir well. (Extra calcium water can be stored in the refrigerator for months.)
Portion the jam into containers, leaving 1/2-inch headspace. Seal with a lid. Store in the freezer (for up to a year) or in the refrigerator (for several weeks).
NOTES:

This recipe has only been tested and made using Pomona’s Pectin; other brands of pectin will not work the same in this recipe. I’ve never made the jam with all honey (although you can); but half sugar/half honey is delicious. And speaking of sweetener, you can cut the sugar down even more if you like, the minimum being 3/4 cup sugar or 1/2 cup honey.

Following the recipe below, you’ll have leftover pectin and calcium powder, simply fold down the tops of the packet or place in a small bag and store it in the Pomona’s box to use later. It won’t spoil. One box of Pomona’s Pectin will make three batches of the recipe below (so about 8-9 pints of jam, depending on amount of sweetener used). This recipe can be doubled. I use my food processor to puree the strawberries and it makes adding/mixing in the pectin and calcium water simple, too.

Strawberry Ice Cream

30 ounces (1 quart plus a little extra) fresh strawberries, divided (see note above)
1 1/4 cups sugar, divided
4 tablespoons 80-proof liquor such as vodka or, preferably, Cointreau
2 cups half and half
1/2 cup corn syrup
1/2 teaspoon kosher salt, to taste
Scant drops of lemon juice, if needed

Hull and quarter 6 ounces (about 1 cup) strawberries, then slice quarters crosswise into very thin pieces. In a mixing bowl, combine strawberries with 1/2 cup sugar and alcohol and let stand in refrigerator for at least 2 hours and up to 2 days.

Hull remaining strawberries and purée at high speed in a blender until very smooth, about 30 seconds. Strain through a fine mesh strainer to filter out all seeds and fibers, then measure and reserve 1 1/2 cups purée. Extra purée, if there is any, can be put to another use.

In a clean mixing bowl, whisk together 1 1/2 cups strawberry purée with half and half, corn syrup, and remaining 3/4 cup sugar until fully combined. Add salt to taste, and, if mixture is too sweet, a few drops of lemon juice.

Chill in refrigerator or ice bath until base is very cold, at least 45°F, then churn in ice cream maker according to manufacturer’s instructions. In the last minute of churning, retrieve strawberry mix-ins from the refrigerator, strain off syrup, and add mix-ins to the churn; reserve strawberry syrup for another use (it makes a great daiquiri). Transfer ice cream to airtight container and chill in freezer for at least 4 hours before serving.

Pressure Cooker Chicken Soup

1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat
4 ribs celery, sliced
3 medium carrots, peeled and sliced
1 medium parsnip, halved lengthwise and sliced
1 medium yellow onion, diced
3 cloves garlic, smashed and peeled
12 sprigs fresh flat leaf parsley
3 large sprigs fresh thyme
4 teaspoons salt
2 quarts water

Put the chicken in the pot of a pressure cooker, breast side up.

Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you’d like to make basic chicken broth to use for other purposes.

Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the “Soup” program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.)
It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour.

When the soup has finished cooking, wait about 15 minutes before “quick” releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. You can also cover the valve with a kitchen towel while it vents to help disperse the steam.

Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully.

Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces.

Stir the chicken meat back into the soup. Ladle into bowls and serve.

Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.

To make chicken and dumplings, mix up a basic dumpling dough (see next recipe), spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).

Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat.
When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe.

Romesco Sauce

1/4 cup [30 g] almonds
1/4 cup [30 g] hazelnuts
4 red bell peppers
11/2 lb [680 g] Roma tomatoes
1/4 cup [7 g] chopped fresh flat-leaf parsley
2 cloves Garlic Confit (see Gjelina)
1/2 cup [120 ml] extra-virgin olive oil
3 Tbsp red wine vinegar
Kosher salt
Freshly ground black pepper
Preheat the oven to 350°F

On a rimmed baking sheet, spread out the almonds and hazelnuts in an even layer. Toast until lightly browned and aromatic, 10 to 12 minutes. Remove from the oven and let cool.

Increase the oven temperature to 450°F.

Place the bell peppers and tomatoes on a rimmed baking sheet and roast, turning occasionally, until charred on all sides and starting to soften. Alternatively, you can use a grill or a grill pan. Transfer the vegetables to a bowl, cover with a kitchen towel, and allow them to steam. When cool enough to handle, slip off the skins with a towel and remove the seeds.

In a food processor, combine the cooled almonds and hazelnuts, roasted vegetables, parsley, garlic confit, and olive oil. Process to make a coarse sauce with some chunks remaining. Add the vinegar and season with salt and pepper.

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

Supreme Broth

1 3-pound chicken, cut into 8 pieces
1 pound pork rib bones
1 1/2-pound slice Virginia ham or slab bacon
1 2-inch knob fresh ginger, smashed and coarsely chopped
1 bunch scallions (green and white parts), halved crosswise
garlic cloves, smashed
1 yellow onion, quartered
2 tablespoons goji berries
10 red dates
6 whole dried shiitake mushrooms
Shaoxing rice wine, to taste
Salt and freshly ground black pepper
Chopped fresh cilantro leaves, for garnish (optional)
Chopped scallions (green and white parts), for garnish (optional)

Place the chicken (including head and feet if you have them), pork bones, and ham in a large stockpot, and add water to cover. Bring the water to a boil and then cook just long enough to rinse the meats of scum and fat, about 10 minutes. Discard the water and rinse the meats and the pot.

Return the rinsed meats and bones to the clean pot, and add water to cover by 1/2 inch. Bring the water to a boil, and then add the ginger, scallions, garlic, onion, goji berries, red dates, and mushrooms. Reduce the heat, cover the pot, and simmer for 2 hours, occasionally skimming any fat off the surface, to produce a finished stock. Strain the stock with a fine-mesh sieve.

Add the Shaoxing rice wine, season with salt and pepper to taste, and serve the soup as part of a meal or with rice and pickles. The soup will also benefit from a garnish of chopped cilantro and scallions.

Store any remaining soup in the refrigerator for up to a week, or in the freezer for about a month.

This recipe works with just about any chicken, but see if you can get your hands on a Longgang heritage chicken, available at most Chinese groceries and renowned for its texture and sumptuous taste. It will produce a

Pressure Cooker Ragu Bolognese

1 cup (225 milliliters) homemade or store-bought low-sodium chicken stock
4 packets powdered gelatin (1 ounce/30 grams)
2 tablespoons (30 milliliters) extra-virgin olive oil
1/2 pound (225 grams) finely diced pancetta
1 large onion, finely minced (about 1 1/2 cups/300 grams)
2 large carrots, finely chopped (about 1 cup/200 grams)
2 large stalks celery, finely chopped (about 1 cup/200 grams)
4 medium cloves garlic, minced (about 4 teaspoons/15 grams)
1/4 cup fresh sage leaves, minced (about 1/4 ounce/8 grams)
1/2 cup fresh parsley leaves, minced (about 1/2 ounce/15 grams), divided
1/2 pound (225 grams) finely minced chicken livers
2 pounds (900 grams) ground beef chuck (about 20% fat)
1 pound (450 grams) ground pork shoulder (about 20% fat)
Kosher salt and freshly ground black pepper
2 cups (450 milliliters) dry red wine
1 (14-ounce/400-gram) can crushed tomatoes, preferably San Marzano
1 1/2 cups (350 milliliters) heavy cream, divided
2 bay leaves
3 ounces (80 grams) finely grated Parmesan cheese
1 to 2 tablespoons (15 to 30 milliliters) Vietnamese or Thai fish sauce
1/4 cup fresh basil leaves, minced (about 1/4 ounce/8 grams)
To Serve:
1 1/2 pounds (700 grams) pappardelle or tagliatelle, or 1 pound (450 grams) dried penne
Finely grated Parmesan cheese

Place stock in a 1-cup liquid measure and sprinkle with gelatin. Set aside.

Heat olive oil in a pressure cooker over medium-high heat until shimmering. Add pancetta and cook, stirring frequently, until pancetta is browned and crisp, about 12 minutes. Add onions, carrots, celery, garlic, sage, and half of parsley and cook, stirring, until softened but not browned, about 8 minutes.

Increase heat to high, add chicken livers, and cook, stirring, until livers are no longer pink, about 5 minutes. Add beef and pork, season with salt and pepper, and cook, stirring and breaking up meat with a wooden spoon or a potato masher, until meat is no longer pink, about 10 minutes. Continue cooking, stirring occasionally, until excess liquid has evaporated and the meat starts to sizzle, about 25 minutes.

Add stock and gelatin mixture, wine, tomatoes, 1 cup heavy cream, and bay leaves. Seal and cook at high pressure (12 to 15 psi) for 30 minutes. Release pressure and remove lid. Simmer over moderate heat until thick and emulsified, 30 to 45 minutes longer.

Stir in remaining 1/2 cup heavy cream, Parmesan, fish sauce, basil, and remaining parsley. Bring to a boil, stirring constantly to emulsify. Season to taste with salt and pepper. Bolognese can be cooled and stored in sealed containers in the refrigerator for up to 1 week.

To Serve: Heat Bolognese in a large pot until just simmering. Set aside. Cook pasta in a large pot of well-salted water until just barely al dente. Drain, reserving 1/2 cup of cooking liquid. Transfer to a large skillet or sauteuse and add 3/4 of sauce, along with cooking water. Cook over high heat, tossing and stirring gently, until sauce is thick and pasta is coated, about 30 seconds. Transfer to a serving bowl and top with remaining sauce. Serve immediately, passing extra Parmesan at the table.

Pressure Cooker Tomato Sauce

2 (28-ounce) cans whole peeled tomatoes (about 1.5kg total) (see note above)
2 tablespoons (30ml) extra-virgin olive oil, plus more for finishing
2 tablespoons (30g) unsalted butter
4 cloves garlic, minced
1/2 teaspoon (about 2g) red pepper flakes
1/2 tablespoon (about 4g) dried oregano
1 small carrot (about 4 ounces; 110g), cut into large chunks
1 small onion (about 5 ounces; 140g), split in half
1 large stem fresh basil
Kosher salt and freshly ground black pepper
2 teaspoons (10ml) Asian fish sauce, optional
1/4 cup (about 10g) minced fresh parsley or basil leaves (or a mix of the two)

Place tomatoes in a large bowl. Using your hands, crush tomatoes by squeezing them through your fingers until pieces no larger than 1/2 inch remain. Transfer 1 cup (240ml) of crushed tomatoes to a sealed container and reserve in the refrigerator until step 3.

Heat olive oil and butter over medium heat in a pressure cooker until butter is melted. Add garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil and stir to combine. Season lightly with salt and pepper. Seal pressure cooker and bring to high pressure. Cook for 45 minutes, then release pressure and open lid.

Using tongs, discard onion halves, carrot, and basil. Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using. Season generously with salt and pepper and stir in minced herbs, along with additional olive oil as desired. Serve immediately, or allow to cool at room temperature, transfer to airtight containers, and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup (120ml) water, stirring until it all melts and heats through.

Shish Barak (Lebanese Lamb Dumplings)

Makes about 40

For the filling:

1 pound ground lamb
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1 tablespoon harissa
2 tablespoons chopped fresh cilantro

Make the filling by mixing and kneading the ground lamb meat with the rest of the filling ingredients. Mix well to amalgamate and leave refrigerated for at least a couple hours and up to overnight.

For the dough and the dressing:

1 cup all-purpose flour
1 pinch salt
1 tablespoon olive oil
3/4 cup hot water
4 tablespoons butter
1 teaspoon dried mint
1/2 teaspoon Aleppo pepper, optional
1 cup thick yogurt (labneh or Fage)
1/4 cup toasted pine nuts

To make the dough, place the flour in a bowl and make a well in the middle. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic. Wrap in plastic wrap and let rest about 20 minutes.

To make the dumplings, roll 1/4 of the dough out on a flat surface. Roll out to about 1/16-inch thin, then cut into circles using a ravioli stamp or biscuit cutter.

Place a small ball of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. Pinch together the two tips and place on a lightly-floured sheet tray or flat plate.

To cook: Bring a pot of salted water to a boil. In a nearby skillet, melt the butter with the dried mint and Aleppo pepper, if using. When the water boils, fill a large serving bowl with a ladleful of the cooking water to warm the bowl. Swish the water around and dump all but about 1/4 cup. Whisk the yogurt in the water, thinning it out and warming it.

Boil the dumplings in the water; once they float to the top, let them bob for 3 to 4 minutes (check one for doneness), then place them in the warm bowl with the yogurt. Swirl to coat and then drizzle the butter all over and sprinkle the pine nuts on top. Serve and eat immediately.

Peanut Butter Change-Ups

2 cups (384 grams) flour
1/4 teaspoon baking powder
1/8 to 1/4 teaspoon freshly grated nutmeg
1 1/2 cups (384 grams) smooth or chunky peanut butter, at room temperature (see headnote)
16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into chunks
3/4 teaspoon fine sea salt
1 cup (200 grams) granulated sugar, plus more for sprinkling
2/3 cup (134 grams) packed light brown sugar
2 large eggs, at room temperature
1 cup (146 grams), lightly salted peanuts, finely chopped
DIRECTIONS

Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking powder and nutmeg (to taste) in a medium bowl.

Combine the peanut butter, unsalted butter and salt in the bowl of a stand mixer or handheld mixer; beat on medium speed for about 3 minutes, until very smooth. Stop to scrape down the bowl.

Add the granulated and light brown sugars; beat on medium speed for 2 minutes, until they are well incorporated. Beat in the eggs one at a time for 1 minute each on medium speed. Stop to scrape down the bowl.

Add the flour mixture all at once; pulse a few times to start blending in those dry ingredients, then beat on medium-low speed until well incorporated. Add the chopped peanuts and beat on low speed, just until evenly distributed. Stop the motor; use a spatula to give the dough a few turns, making sure no trace of flour is left.

Use a medium cookie scoop (about 1 1/2 tablespoons, a #40 disher) to transfer level scoops of dough to the baking sheets, spacing the dough mounds 1 1/2 inches apart. Sprinkle the tops of the mounds with granulated sugar.

Bake (upper and lower racks) for 10 minutes, then rotate the pans top to bottom and front to back; bake for 7 to 9 minutes, until the edges are set but the cookies feel squeezable. Transfer the baking sheets to wire racks to cool for 2 minutes, then transfer the cookies directly to the racks to cool completely.

Repeat to use the remaining dough, making sure the baking sheets are cool before reusing.

Tweaking the shape of the classic peanut butter cookie creates crisp edges and a soft, caky center — plus “inexplicably” more flavor.

Use a peanut butter that doesn’t separate, recommending Skippy brand.

Make Ahead: The dough can be portioned into mounds and frozen for up to 2 months. The baked cookies can be stored at room temperature in an airtight container for up to 5 days.

Tested size: 54 cookies